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Blueberry Oatmeal Crumble Bars

I was going to call these blueberry breakfast bars. Or blueberry snack bars.

But anytime you feel like eating juicy blueberries with buttery oat crumbles is the kind of bar they are.

It’s an easy, one bowl, no mixer recipe that takes just minutes to make. I adapted the recipe from Blueberry Pie Bars by reducing some of the flour and adding oats to the crust and crumble mixture. The oats add such great texture.

My daughter said they’re one of the best ‘desserts’ I’ve made in a long time. I made the bars on a Sunday and had breakfast ready to grab-and-go for her for the week. One less thing to worry about on busy weekday mornings. Loved that.

Blueberry Oatmeal Crumble Bars

Yield:one 8x8 pan, 8 generous wedges

Total Time:about 90 minutes, for cooling

Prep Time:10 minutes

Cook Time:about 55 minutes

An easy, one bowl, no-mixer recipe that takes just minutes to make. The crust and crumble topping are one in the same so there’s one less step and one less bowl to wash. The bars aren’t overly sweet and the blueberry flavor shines beautifully, making them great for breakfast, brunch, snacks, or a healthy dessert. They’re soft and tender, yet slightly chewy from the oats, and I’m a sucker for anything with a crumble topping. I made the bars on a Sunday and had breakfast ready to grab-and-go for the week.

Directions:

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.

Crust and Crumble Topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.

Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.

Blueberry Layer – In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn’t dissolved fully that’s okay because it liquifies while baking.

Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I’m not sure by how much, I’d guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness. Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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